16ozBox Uncooked Rotini Pasta (or Gluten-Free Pasta)
4CupsChicken Broth
1/2TspSalt
1/2TspGround Pepper
1/2TspSmoked Paprika
1Cup Cream or Half and Half
2 1/2CupsFresh Shredded Cheese (Use a block of cheese and shred, see notes)
Instructions
In the pot of the Ninja Foodi, pour the uncooked pasta and chicken broth.
Gently mix with a spatula so that all the pasta is under the broth and not sticking together.
Secure the pressure cooker lid, turn the nozzle to SEAL. Cook on high pressure for 3 minutes.
Once done, move the nozzle to VENT and quickly release all of the steam. (If your pasta is not cooked fully, you can open the lid, test it, and then shut the lid and let it sit for another 1 minute to fully cook if you used a different type of pasta.)
With a spatula, mix up the pasta.
Turn the Ninja Foodi to OFF.
Add in the salt, pepper, and paprika.
Pour in the cream and mix well.
Add in the cheese and mix until it's all melted and no longer stringy.
Serve immediately.
Video
Notes
Regarding Pasta - This recipe is made with Rotini Pasta, if you use a larger pasta like shells or bow, the cooking time will be 4 minutes. Rule of thumb is that you cook it in the pressure cooker for 1/2 the time listed on the box.Regarding Cheese - It's best to use a block of cheese as this will melt the best, the pre-shredded cheeses do not melt the way that blocks of cheese do.For this recipe, I used 1 1/2 Cups Mozzarella mixed with 1 Cup Mild Cheddar. Mixing the cheeses gives it a more rich and creamy texture. Remember to use a low-moisture mozzarella, not fresh.This will store in the fridge for 2-3 days but it is best served right away.